My friend, not to be outdone, had a crab cake followed by rare duck breast and then the tart tatin.

And while he had to be somewhat good because he at least intended to go back to work for a while (after a Kir Royale, it should be noted), all bets were off with me, so I also chose the wine pairings.

My steak called for a Bordeaux, and the Chateau Garat Bel Air gave me the black currant weight to stand up to it.

For the dessert course, I savored a Muscat de Rivesalt Ambre, aged for at least two years I was told and a worthy partner for the dark chocolate of my creme brulee.

I then enjoyed an Albrecht Cremant d'Alsace Brut Blanc de Blanc, basically a champagne from a few miles outside of Champagne.

As I drank my bubbles, my friend crowed about his tart tatin and Calvados pairing, a combination of which he is inordinately fond.

When he got near the end of this classic close to a meal, he suggested I have a bite,

"I can't," I protested. "I'm too full!"

"What?" he said, dramatically putting a hand to his ear. "What words did I just hear you utter?"

Okay, maybe not so full I couldn't appreciate the classic pairing of apples and apple brandy.

I'm at least wise enough to realize that there is a reason the French have been savoring this pairing for centuries.

By the time we broke camp and headed out into the late afternoon Carytown madness, we'd covered his hair shirt moments (not to divulge too much, but butter was involved), travel companions who are different than girlfriends and the appeal of an absinthe drip.

"Absinthe makes the heart grow fonder," he noted dryly.

That all depends on with whom you choose to drink absinthe.

On Jimmy Durante's advice, I plan to limit my absinthe sharing to those who are young at heart.

Besides, for a lunch as good as today's, absinthe would have been superfluous.

While the fun ladies of the big table were getting out, one made a comment on the lipstick I had on my face...another one said "but he is French he has to have that!"so I went to the mirror of the bathroom and I had a very noticeable lip "design" ... just wonder how it got there!any clue?by the way the Muscat de Rivesalt has aged two year in barel and then 12 years in the bottle, it's from 1996 a fabulous wine! some are so lucky to try those fabulous wines!

About Me

Just your average Jackson Ward resident who thinks Richmond offers more than enough to keep me occupied and entertained.
I smile too much, talk way too much, am far too into music, share my opinion whether it's asked for or not, love to travel, couldn't live without chocolate or books and don't have a TV or a cell phone. I am a nerd.